2. Put potatoes in a large saucepan and cover with cold water. Bring to a simmer and parboil for 12 minutes. Remove from heat, drain then return to the element for 10-20 seconds to dry them of any excess water. When dry, shake the saucepan to roughen the edges of the potatoes. Add 3 Tbsp oil to the saucepan to coat potatoes. Season with salt then place them on your hot oven tray. Bake for 25 minutes or until very crisp.

3. Meanwhile, season chicken with salt and pepper. Heat a frying pan on medium heat and add two Tbsp oil. Pan fry the chicken until both sides become crispy and nicely browned. Remove chicken from the pan and set aside.

4. Discard almost all of the chicken fat from the pan and return pan to a medium low heat. Add garlic and sauté gently until golden brown.

5. Add white wine to the pan to deglaze. Cook, scraping the good bits from the bottom of the pan, for a minute then add stock. Bring to a boil and add cream along with thyme, salt and pepper, and paprika.

6. Add chicken back into the pan, reduce heat and simmer to reduce the sauce and cook the chicken until the juices run clear.